Upside-Down Lemon Meringue Dessert

• 1/4 cup sugar
• 2 Tbsp. corn starch
• 2-1/2 cups water
• 2 pkg. (85 g each) Jell-O Lemon Jelly Powder
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups Jet-Puffed Miniature Marshmallows
• 1/4 cup milk
• 1 tsp. vanilla
• 1 cup sour cream
• 1 Tbsp. graham crumbs

1. Mix sugar and corn starch in medium saucepan.
2. Gradually stir in water until blended.
3. Bring to boil on medium heat; cook 8 min., stirring constantly.
4. Remove from heat.
5. Add dry jelly powders and zest; stir 2 min.
6. until powders are completely dissolved.
7. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
8. Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min.
9. or until marshmallows are puffed.
10. Stir until marshmallows are completely melted and mixture is well blended.
11. Stir in vanilla; cool 5 min.
12. Blend in sour cream.
13. Pour into 9-inch square pan sprayed with cooking spray.
14. Refrigerate until ready to use.
15. Spoon jelly mixture gently over marshmallow layer in pan.
16. Refrigerate 2 hours or until firm.
17. Sprinkle with graham crumbs.
18. Unmold dessert onto plate just before serving.

sugar, corn starch, water, lemon zest, jet, milk, vanilla, sour cream, graham crumbs

Taken from www.kraftrecipes.com/recipes/upside-down-lemon-meringue-dessert-149639.aspx (may not work)